Description
This rich and moist Chocolate Coconut Cake combines the deep flavor of semisweet chocolate with the tropical touch of coconut oil and coconut milk in the frosting. Perfect for gatherings or any special occasion, it features a smooth, creamy coconut frosting topped with toasted coconut chips for added texture and flavor.
Ingredients
Cake Ingredients
- 2 ½ cups sifted all-purpose flour
- 1 ¼ cups granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- 1 teaspoon salt
- 1 cup melted coconut oil
- ¾ cup sour cream or plain Greek yogurt (at room temperature)
- 4 ounces semisweet baking chocolate (melted)
- 4 large eggs (at room temperature)
- 1 teaspoon vanilla extract
- 1 cup warm water (not hot)
Frosting Ingredients
- 1 cup butter (at cool room temperature)
- 5 tablespoons full-fat coconut milk
- 3 cups powdered sugar
- ¼ teaspoon vanilla extract
- Pinch or two of kosher salt
Topping
- Unsweetened toasted coconut chips
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly to ensure the cake doesn’t stick, then set it aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt until evenly combined.
- Add Wet Ingredients to Batter: Into the bowl with the dry ingredients, add the melted coconut oil, sour cream or Greek yogurt, melted semisweet baking chocolate, eggs, vanilla extract, and warm water. Stir everything gently but thoroughly until the batter is smooth and homogenous.
- Pour Batter into Pan: Transfer the batter evenly into the prepared baking pan, smoothing the surface to ensure even baking.
- Bake the Cake: Place the pan in the preheated oven and bake for 30 to 40 minutes. The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan to room temperature before frosting.
- Prepare the Frosting: In a mixing bowl, beat the butter with an electric mixer until smooth and creamy, which takes about 1 to 2 minutes.
- Add Frosting Ingredients: Add the full-fat coconut milk, powdered sugar, and vanilla extract to the butter. Beat the mixture on medium speed until it is fully combined and fluffy.
- Season the Frosting: Stir in a pinch or two of kosher salt to balance the sweetness to your taste preference.
- Frost the Cake: Once the cake has cooled completely, spread the coconut frosting evenly over the surface of the cake using a spatula.
- Add Topping and Store: Sprinkle the unsweetened toasted coconut chips generously over the frosting. Store any leftovers covered in the refrigerator to keep the cake fresh.
Notes
- Ensure eggs, sour cream or yogurt, and butter are at room temperature to help create a velvety batter and frosting.
- Check doneness early at 30 minutes as ovens vary; overbaking may dry out the cake.
- You can replace sour cream with an equal amount of plain Greek yogurt for a tangier flavor and a slightly healthier option.
- Use full-fat coconut milk for the creamiest and richest frosting consistency.
- For vegan adaptation, substitute eggs with flax eggs and use dairy-free butter alternatives.
- Store the cake covered in the refrigerator; bring to room temperature before serving for the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
